Stir-fried prawns with sugar-snap peas, basil, chilli and lime recipe
by Diana HenryA quick and easy stir fry dish with prawns, sugar-snap peas, basil, chilli and lime, this makes a simple weeknight dinner to serve with rice.
Prep time: 5 minutes | Cooking time: 10 minutes
SERVES
Two
INGREDIENTS
- 150g raw king prawns, peeled
- 100g sugar-snap peas
- ½ tbsp groundnut oil
- 1 red chilli, halved, deseeded and finely sliced
- ½ green chilli, deseeded and finely sliced
- 2 cloves garlic, finely sliced
- ½ tbsp fish sauce
- 3 tsp caster sugar
- juice of ½ lime
- 10g basil leaves
- sesame seeds or roughly chopped peanuts to serve (optional)
METHOD
- Lay out the prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
- Halve the sugar snaps down the middle, lengthways, so that you can see the peas peeking out. Heat the oil in a frying pan until hot then add the sugar snaps and stir- fry for about 30 seconds.
- Add the prawns, chilli and garlic, turn the heat down a little and stir-fry until the prawns have just turned pink.
- Throw in the fish sauce, sugar and lime juice and stir around to help the sugar dissolve, then add in the basil.
- Serve with rice and scattered with seeds or nuts if you like.